Stuffed Pork Chops with Apple-Onion Sauce

Menu Part: 
Cuisine Type: 

Traditional and hearty, these stuffed pork chops are a satisfying meal. The apples provide a nice bit of sweetness to the stuffing and sauce.


8 double-thick (2-in.) center-cut pork chops

Apple Onion Sauce:
1 large onion, thinly sliced
1⁄4 cup applejack or brandy
2 apples, peeled, cored, and thinly sliced
2 cups prepared brown gravy

6 tbsp. butter
1 large onion, peeled and finely chopped
2 ribs celery, finely chopped
2 cloves garlic, chopped
2 apples, peeled, cored, and finely chopped
1 1⁄2 cups cubed dry bread, crust removed (or use packaged stuffing mix)
1 tsp. thyme


1. Cut pocket in the fat edge of each chop, deep enough to touch the bone. Season chops with salt and pepper and sauté until lightly browned, about 5 min. per side. Remove and keep warm.

2. In the same pan, sauté onion in the remaining oil until lightly browned. Deglaze the pan with applejack or brandy and reduce slightly. Add apple and cook, stirring, until slightly softened. Add brown gravy and heat through, blending well. Set aside.

3. Make stuffing: Melt butter in a sauté pan, then add onion, celery, and garlic and sauté until limp. Add apple and sauté until softened. Stir in bread, thyme, and salt and pepper to taste; combine thoroughly.

4. Fill each chop with equal amounts of stuffing. Roast at 350° F, covered loosely with foil, until tender and cooked through, about 45 min.

5. Serve each chop with apple onion sauce on the side.

More From FoodService Director

Sponsored Content
little caesars

From PODS ®.

Headquartered in Detroit, Michigan, Little Caesars® is the largest carryout-only pizza chain in the United States. Founded in 1959 as a single, family-owned restaurant, Little Caesars has become the third largest pizza chain in the world with stores in 23 countries and territories worldwide, including in each of the 50 U.S. states. Each day it serves more than three million pizzas to its customers.

All the equipment used by Little Caesars is supplied by Blue Line Distribution, a wholly owned subsidiary of the restaurant franchise. This includes foodservice...

Industry News & Opinion

A new law in Washington will expand Breakfast After the Bell programs throughout the state, the Daily Fly reports.

Signed into law on Wednesday by Gov. Jay Inslee, HB 1508 requires that schools in which at least 70% of students qualify for free or reduced-price meals offer Breakfast After the Bell by the time the 2019-2020 school year begins.

The food offered at breakfast must meet federal nutrition standards and can’t be made up of more than 25% added sugar. Schools must also give preference to food that is fresh and grown in the state.

The breakfast period can...

Industry News & Opinion

The University of Southern California in Los Angeles will begin offering fresh kosher meals three times a week at its USC Village Dining Hall, the Daily Trojan reports.

The meals will be delivered to the dining hall every Tuesday, Wednesday and Thursday evening by a local kosher butcher beginning March 20. The butcher will also deliver sandwiches, salads and other kosher items to a marketplace on campus.

Around 15 Orthodox students who are on meal plans will be able to enjoy the meals, according to the Daily Trojan. Students can receive their meals at the cashier’s desk in...

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

FSD Resources